Nature’s Miracle
Honeymoon Suitable for… Single portions, cakes, loafs on a baking sheet Amounts required for two 30x20 cm moulds, h 4 [...]
Blog
Francesco Elmi the explorer of sweets
How would you define in a few words the pastry chef Francesco Elmi? A pastry chef that has a passion [...]
Zero degrees latitude
After sixteen hours of travel, here I am finally at the Mariscal Sucre airport in Quito, the capital city of [...]
And the winner is…
Südback 2022 Trend Award decided: innovations from the areas of marketing, raw materials and technology honoured The südback Trend Award […]
A precious ally
The only food that can have either an animal or a plant-based origin, honey has thousands of nuances between colours, [...]
Südback: Finally back on stage
The Südback team is now ready for the forthcoming Trade Fair for the Bakery and Confectionery Trades, which will be [...]
Unesco heritage application: “Masters of Artisan Gelato of Italian Tradition”
Presented at Sigep the application for UNESCO recognition of the qualification of Masters of Artisan Gelato of Italian Tradition as [...]
Expo Sweet 2022 the sweetest fair in Poland
On 27 February 2022 the largest confectionery and ice cream trade fair in Poland will begin. This is the fourteenth [...]
Fructital, for 100 years together
Today, we would like to tell you a story of a century of innovation in keeping with tradition. For 100 [...]
Isabella Potì, a sweet star
How would you define the pastry chef Isabella Potì in a few words? I am a passionate and incredibly determined [...]
